Eggplant Parmesan

Eggplant Parmesan is a classic dish that many enjoy, but have you tried it with Aswad eggplant? This unique variety, originating from Iraq, offers a delightful twist to the traditional recipe. Known for its beautiful size and texture, it is an excellent choice for dishes like eggplant Parmesan. When paired with Chef Tony's marinara sauce and our For the Birds seasoning, the Aswad eggplant truly shines

To make Aswad eggplant Parmesan, start by slicing the eggplant into rounds and seasoning them with salt to draw out any excess moisture. After a brief rest, rinse the eggplant slices and pat them dry. Next, dip each slice in beaten eggs and coat them with a mixture of breadcrumbs and Parmesan cheese.

Once the eggplant slices are coated, fry them until golden brown and crispy. In a baking dish, layer the fried eggplant slices with Chef Tony's marinara sauce and For the Birds seasoning. Top the dish with mozzarella cheese and bake until the cheese is bubbly and golden.

1-2 fresh eggplants (preferably Aswad)

2 cups dried breadcrumbs

2 Tbsp. fresh Italian parsley

1 cup flour

3 eggs

For the Birds

salt & pepper

3 cups vegetable oil

1 cup shredded Parmesan

Preheat oven to 350°F. Slice eggplant into 1/2-inch slices and lay them flat on a sheet tray, sprinkling with kosher salt. Set aside. Pour flour into a small bowl. In a second bowl, combine breadcrumbs with salt, pepper, parsley, and For the Birds seasoning. Beat the eggs in a third bowl. Pat dry the eggplant slices with paper towel. Heat oil in a large sauté pan. Coat each eggplant slice in flour, then eggs, then breadcrumbs, and fry in hot oil without crowding the pan. Drain on paper towels. Place fried eggplant on a sheet pan, top with marinara sauce and Parmesan cheese; bake until cheese melts, about 8 minutes.